Minced Chicken Salad In Lettuce Cups Recipes

CHICKEN LETTUCE CUPS

Steps:

• In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,

MINCED CHICKEN LETTUCE CUPS

Steps:

• Separate and remove leaves from lettuce stalk. Wash under cold water and place on paper towels to dry.
• Place your four chicken breasts in a pre-heated 400-degree oven for 20 minutes or until chicken is cooked through. Remove chicken and let cool. Remove skin and bones from the chicken and cut into small cubes.
• Roast peanuts until golden brown. Set aside and cool. Crush the peanuts in the plastic bag with a meat tenderizer and dice the mango.
• In a bowl combine diced mango, jalapeno, peanuts and limejuice. Add chicken. With a tablespoon fill the lettuce cups with the chicken mixture, fold over and gently tie with a long piece of fresh chives and serve.

SPICY CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toast the rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.
• Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil the chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
• Transfer the chicken to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add the dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.
• For each serving, put about 1/4 cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.
• Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.

MINCED CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Heat a medium saute pan over high heat, add the peanut oil and the minced chicken. Reduce heat to medium and cook, stirring occasionally, until cooked through. Add the ginger and cook another 30 seconds. Remove from heat and drain, then chill.
• Combine hoisin sauce, soy sauce, sesame oil, vinegar and sugar to make dressing. Set aside.
• Cut the core from the iceberg lettuce and soak in ice water for 10 minutes to help separate the leaves. Carefully remove the leaves from the heads of lettuce one at a time, then take each leaf and trim into a perfect circle using kitchen scissors. You should get about 12 nice lettuce cups out of each head, depending on the size and condition of the lettuce. You can save the leftovers to add to salad.
• Combine the chicken, scallions and jicama with the dressing, and place about 3 T of the mixture into each lettuce cup. Garnish with pomegranate seeds. I left the seeds off as they were impossible to find when I made these.